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Wait one day before eating.
Let cookies sit in an airtight container for at least 24 hours to allow the flavors to bloom. This will also allow the cookie to absorb some moisture from the filling and help it maintain its shape.
Don’t substitute out room temperature egg whites.
Make sure to only use room temperature egg whites in your batter. Store-bought liquid egg whites or meringue powder will not create a meringue batter that is strong enough for macarons.
Use aged egg whites.
“Aged” egg whites are necessary to help prevent over-whipping and create stiff peaks. Make sure to separate your egg whites a day in advance and refrigerate in an air-tight container. Bring your egg whites back to room temperature when ready to use. Having the egg whites at room temperature helps them whip up better.